Curried Millet Pilaf
A fluffy grain dish inspired by Middle Eastern and Indian flavors.
Why This Recipe Works
Toasting the millet creates a nutty depth that anchors the bright notes of fresh herbs and sweet raisins. This pilaf relies on a specific water-to-grain ratio to ensure the seeds stay fluffy rather than gluey.
Instructions
Heat the oil in a large saucepan over medium heat until it shimmers. Add the scallion whites and curry powder and cook until fragrant.
Stir in the millet and cook, stirring frequently, until the grains are toasted and smell nutty, about 3 minutes—keep the grains moving so they toast evenly.
Pour in the water and add a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is fully absorbed and the millet is tender, 20 to 25 minutes.
Remove the pan from the heat and use a gentle hand to fold in the scallion greens, herbs, raisins, and almonds. Serve immediately with a dollop of yogurt while the grains are still light and fluffy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days, though the texture is best served immediately.
